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Home Dessert Cookies

Coconut Shortbread Cookies

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By: Diana Posted: 10/31/16 Updated: 4/14/20

This post may contain affiliate links. Please read my disclosure policy.

Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut! A batch of 25 cookies requires just 30 minutes to make start to finish!

Soft coconut shortbread cookies

SHORTBREAD COCONUT COOKIES

I’ve been meant to share this cookie recipe with you for ages now, but never got around to it. These buttery, full of flavour cookies are one of my all time favourite homemade cookies. I usually make them for cookie exchanges, or when I want to give someone a homemade gift with for a special occasion or without!

Every time I baked these for a cookie exchange, or to give as a gift, I was always asked for the recipe. The recipe is actually my Mum’s, she has been making these cookies for years. My Mum loves cooking and baking, and she’s the kind of person who will always offer you some lovely homemade baked goods with tea if you go to my parents house for a visit.

These cookies are very soft, so I always make sure that they’re well packed before I take them anywhere or give them to anyone. Otherwise, they will just turn into a mess of crumbles, that is how soft they are. But I promise if you pack them well, they are sturdy and will hold the shape very well.

These cookies are made with my Jamie Oliver Fluted Cookie Cutters, it’s a set of 5 wonderful cookie cutters of different sizes. The cookie cutters are stainless steel with rounded top rims for comfort when pressing, they are nested neatly to save storage which reminds of the Russian doll concept and that’s great for people with small kitchens like mine.

Shortbread coconut cookies recipe

Now back to the cookies, this recipe that I’m sharing with you makes around 25 cookies, but I suggest that you make a double or even a triple batch as these are SO good and 25 cookies is definitely not enough. They are so light and delicious so you will eat many of these cookies without even noticing!

Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!

The cookies are great on their own, but I love the chocolate coconut combination so I always drizzle the cookies with melted chocolate and sprinkle with toasted shredded coconut.

coconut cookies with chocolate glaze

I like to make these coconut cookies during autumn/winter when the weather gets cold outside and you need something to cheer you up. A splash of tropical goodness definitely does brighten up your day a little!

Soft coconut cookie recipe

And since the holidays are not so far away, I have 2 gift suggestions for you. 1) Bake a batch of these delicious cookies, wrap them up nicely in a cute little box with a ribbon and give this wonderful homemade gift to someone that you love. Or 2) Looking for a gift for someone who loves baking? These cookie cutters are must-haves in a kitchen of someone who enjoys baking.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 4 votes
(Click stars to rate!)

Coconut Shortbread Cookies

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Author: Diana
Print Rate Recipe Email Recipe
Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!
25 cookies
Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!

Ingredients

  • ½ cup shredded coconut toasted
  • ½ cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup butter 2 sticks cold butter – cut into 1-tablespoon pieces

For glaze:

  • ⅓ cup dark chocolate melted
  • 1 tbsp shredded coconut toasted

Instructions

  • Preheat oven to 180c.
  • Combine coconut, sugar, lemon juice, flour and vanilla extract in a food processor. Pulse a few times until combined.
  • Add the butter and pulse more until dough is combined and smooth. The dough will be a bit dry but that’s okay. Lightly knead the dough until smooth, but if the dough is still too dry you can add a tbsp of water.
  • Shape dough into a ball, and roll out on a lightly floured surface. Cut out cookies using the cookie cutters.
  • Place cutouts on parchment paper on a baking sheet and bake for 15 minutes.
  • Transfer cookies to a wire rack, when completely chilled drizzle with melted chocolate and sprinkle with toasted shredded coconut.

Nutrition Information

Calories: 72kcal, Carbohydrates: 14g, Protein: 1g, Sodium: 5mg, Potassium: 19mg, Sugar: 4g, Vitamin C: 0.2mg, Calcium: 2mg, Iron: 0.6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Chichi says

    Posted on 12/18/17 at 18:36

    5 stars
    I love coconut and I love shortbread cookies. Now you tell me why I won’t be making these yuminess right away. Thanks

    Reply
  2. Bintu | Recipes From A Pantry says

    Posted on 11/6/16 at 14:10

    5 stars
    I am certainly a fan of these cookies already and cant wait to tuck in when I make them witht the kiddoes later on.

    Reply
  3. Veggie LAD says

    Posted on 11/6/16 at 14:54

    Oh yeah these look great. Might crack on and make them this afternoon!

    Reply
  4. Emma @ Supper in the Suburbs says

    Posted on 11/6/16 at 13:02

    These look fab diana! And i bet they taste even better 😀 love the gif of the cookie cutters too. Very clever!

    Reply
  5. Platter Talk says

    Posted on 11/5/16 at 22:48

    5 stars
    Beautiful little cookies! Love shortbread and coconut is a great addition, with chocolate on top, no less!!!

    Reply
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